Elizabeth’S Pumpkin Pie

• 1 quart vanilla ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Dash ground nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup packed brown sugar
• 1/4 cup water
• 1/4 cup dark corn syrup
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract

1. Spread ice cream into pastry shell. Cover and freeze until firm. In a bowl, combine pumpkin, sugar, cinnamon, salt and nutmeg; fold in whipped cream. Pour evenly over ice cream; cover and freeze until firm.
2. For syrup, combine brown sugar, water and corn syrup in saucepan; bring to a boil. Boil for 4-5 minutes, stirring often. Cool; stir in extracts. Drizzle over pie.

vanilla ice cream, pastry shell, pumpkin, sugar, ground cinnamon, salt, ground nutmeg, heavy whipping cream, brown sugar, water, corn syrup, vanilla, almond

Taken from www.tasteofhome.com/recipes/elizabeth-s-pumpkin-pie/ (may not work)